With this super quick and easy recipe, you'll have ricotta cheese to use in your pasta dishes, desserts, and appetizers in no time. I like to use it in a gluten-free lasagna that substitutes spaghetti squash for the pasta noodle layers. While this ricotta recipe is heated, it is also possible to make a cultured raw ricotta with a little more effort. Works with cow's milk too!
For this recipe, you will need:
1 gallon of raw goat or cow milk
1/4 cup vinegar (I use apple cider vinegar)
3 Tbsp melted butter
1/2 tsp baking soda
cooking pot, candy thermometer, slotted spoon
colander, butter muslin, or cheese cloth
Store in the refrigerator. Makes approximately 16 oz. of ricotta.
Raw Goat Milk can be acquired through the Neue Geiss Goat Herdshare Program. Email us for information on pricing and how to sign up!
Holly LonguskiDate 2/20/2014
Thank you so much for this recipe---and a demonstration to boot!